Your post highlights how all our senses come into play with mushroom identification - even taste, when done appropriately.
I like, too, how inedible Russulas can become really edible and tasty when they are infected by a parasite. Lobster mushrooms are Zombie mushrooms - and they are delicious.
I need to spend more time looking closely at the Russula I find. So many are the bright red R. emitica. But maybe there are some good ones that I have unfairly been ignoring! I gave the Agaricus short-attention because so many in my yard are A. xanthodermus. But this year, I also got some A. campestris that were delicious. So maybe I could have the same result with the Russulas.
Yeah, the taste part is really cool for this genus, but sadly this will probably not end well if we attempt to use it for any other mushroom genus.
Yes, there are some good russulas with a red cap. Just do the taste test to determine which ones are R. emitica, because that one will definitely ruin a whole dish if mixed with other mushrooms.
I read something recently where people were using the R. emitica as chili powder, because it is so peppery. I am going to have to do more research on that, lol.
Oh, that is really cool. I have never heard of that before, but that is definitely something I would like to research and possibly try.
I bet the Nordic Food Lab folks would help you test that! They are in Denmark, I think. They try things, lol.